Blooming wildflowers

The nose was initially clean, fruity and fresh with varnished wood, white grape juice, cask char and manilla envelopes. Hints of burnt creme brûlée, fresh paint, white asparagus and lemon jelly. Full-bodied, musical Highland-style malt whisky. Water brought freshly blooming wildflowers, mint icing sugar, gum drops, woodland air after a rainstorm and earthy petrichor. The mouth is rounded, sweet and fatty with custard creams, sweet tea biscuits, melon and fragrant notes of chamomile tea. Some dry cereals, salty porridge, heather honey and meaty notes of spicy BBQ ribs. Water makes it more estery, lots of ripe pears, sour apples, wine must, bourbon cask spice, grassy freshness and a peppery, floral finish.